Elizabeth Arnott

Almond Milk

Have you been disappointed in the almond milk you can buy in the store? You know what I mean - that unappetizing, thin-looking pale liquid which is an apology for milk. This recipe for Almond Milk is SO easy, and SO quick, that you might wonder why you have never made it before. I certainly did when I first discovered it. I use it on my muesli, or porridge, or any other recipe that calls for milk.

Almond milk is a great alternative to cow's milk, and can be used in smoothies, or on muesli. You can even make almond milk yoghurt. Almonds are gluten-free, low in carbohydrates, good for cholesterol balance, and a powerhouse of protein. They are an excellent source of vitamin E and manganese, magnesium copper, vitamin B2 and phosphorus. Almond milk should last up to 7 days in the refrigerator.

Time: 10 minutes, plus soaking time

Ingredients:

1½ cups (220 g) raw, shelled almonds

4 cups (1 litre) pure water

½ teaspoon vanilla essence

1 dessertspoon honey (optional)

Method:

1. Soak the almonds in their skins for at least 8 hours, or up to 12 hours.

2. Drain, and discard the water

3. Blend the almonds in 4 cups (1 litre) pure water

4. Add vanilla essence, and continue blending until well integrated

5. Sweeten to taste (optional)

6. Line a sieve with cheesecloth, and suspend over a large bowl.

7. pour the liquid into the sieve, allow to drain into the bowl, and squeeze the pulp to extract all the liquid

8. Store in a screw-top container in the refrigerator for up to 7 days.

Don't throw away the almond meal. You can dry it in a very low oven, then store in the fridge, and add to salads, breakfasts, or any dish that would appreciate some extra nutty fibre.